Ingredients:

• Cooking spray
• 1 ½ cups water
• ¼ cup butter
• 1 (6-ounce) package quick-cooking stuffing mix (such as Stove Top)
• 1 tablespoon butter
• 1 medium onion, diced
• 3 stalks celery, diced (more if preferred)
• 1 (10.5-ounce) can low-sodium cream of chicken soup
• ½ (10.5-ounce) can low-sodium cream of mushroom soup
• 1 (8-ounce) container sour cream (substitute mayonnaise if needed)
• 1 whole cooked rotisserie chicken (skinned, boned, and shredded)
• Salt and ground black pepper to taste

Instructions:

1. Prepare the oven and baking dish:
   • Preheat the oven to 375°F (190°C).
   • Lightly spray a 9x13-inch baking dish with cooking spray.
2. Prepare the stuffing:
   • In a saucepan, bring 1 ½ cups of water and ¼ cup butter to a boil.
   • Add the stuffing mix and stir to combine.
   • Remove the saucepan from heat, cover, and let sit for about 5 minutes.
   • Fluff the stuffing with a fork.
3. Sauté the vegetables:
   • Melt 1 tablespoon of butter in a skillet over medium heat.
   • Add the diced onion and celery, cooking for 5-10 minutes until softened.
4. Mix the soup and sour cream:
   • In a separate bowl, combine the cream of chicken soup, cream of mushroom soup, and sour cream.
   • Stir until well combined.
5. Assemble the casserole:
   • Layer the shredded rotisserie chicken in the bottom of the prepared baking dish.
   • Spread the sautéed onion and celery mixture over the chicken.
   • Season with salt and pepper.
   • Pour the soup and sour cream mixture over the vegetables.
   • Spread the prepared stuffing evenly over the top.
6. Bake the casserole:
   • Place the casserole in the preheated oven and bake for about 1 hour, or until the filling is bubbly and the topping is golden brown.
7. Serve and enjoy:
   • Remove the casserole from the oven, let it cool slightly, and serve hot.

Tips and Substitutions:

• Chicken: Rotisserie chicken is convenient, but any cooked chicken (shredded) will work well in this dish.
• Soup: You can use only cream of chicken or mushroom soup, or substitute one with cream of celery soup for a different flavor.
• Sour Cream: If you don’t have sour cream, mayonnaise works as a great substitute (1:1 ratio).
• Veggies: Feel free to add frozen or fresh vegetables like peas, carrots, green beans, or mushrooms to the casserole for extra flavor and color.

Make-Ahead and Storage:

• Make Ahead: You can assemble the casserole up to 24 hours in advance. Cover it tightly and refrigerate. When ready to bake, add 5-10 minutes of extra cooking time to ensure it’s heated through.
• Leftovers: Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven.
• Freezing: To freeze, prepare the casserole in a disposable baking pan, wrap it tightly with storage wrap and foil, and store it in the freezer for up to two months. Thaw overnight in the fridge before reheating.

Nutrition

Calories: 362kcal | Carbohydrates: 20g | Protein: 20g | Fat: 21g | Saturated Fat: 10g
Cholesterol: 83mg | Sodium: 672mg | Potassium: 302mg | Fiber: 2g | Sugar: 8g
Vitamin A: 1384IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg